Smoking in the snow?

[wadu1]

I got a smoker last year, and put some  type of beast on the grill on Saturdays. I'm doing pork ribs today, with the cold and snow do I add more time or heat?

[callturner]

I usually have to. You just have to follow the internal temp of what your cooking.

Mike.

[Buckmark]

Depending on what type of smoker and what your cooking you will mot likely run the temp a bit higher just to maintain what normal temp you smoke at and just like normal cook to temp not time so it might take a little longer.
You do your ribs at 180 so hopefully you have a thermometer to monitor the smoker internal temp so you can keep it at 180, which may only take a 10 degree bump, if its windy try to block that from the smoker as that will zap the heat

[brew]

so i got this unit last weekend from my cousin.  not sure of the make but its some type of commercial oven/warmer/baking unit.  it has a propane line/heating element that goes around the underneath of the cabinet but he said the lowest temp he could get it was 325.  I put a double propane burner in it and it seems to work pretty good.  smoking some type of LEM sausage now and going to do 30 lbs of summer sausage tomorrow...today is a trial run.  Once dialed in temp stays pretty consistent (+/- 3 or 4 degrees since about 0700 this morning) unit is very well insulated.  He had some stainless rods that he outfitted to run across the top which is cool.  I have about 6 of those racks but need to find some stainless ones.  Problem i am having is regulating the smoke.  I am using pellets in a cast iron pan, covered in aluminum foil with some holes poked in the top.  I've ran the pan about 1/3 of the way on the lit burner but the pellets seem to burn up pretty quick...any suggestions ?  I really like this unit so far.
you can see the little silver knobs in the bottom pull out drawer of the unit--that is the propane burner.  The pic of the flame is what I need to keep the unit around 200 degrees

[callturner]

Looks really nice. Remember too much smoke will make your meat bitter tasting.

Mike

[brew]

Looks really nice. Remember too much smoke will make your meat bitter tasting.

Mike

copy...thanks
not looking to add more smoke just trying to regulate what i have so it doesn't all burn up at once

[Bowhunter3]

Got some ribs on the stick burner today. Takes longer to get to temp but easy to maintain once there. The time they usually spend wrapped up in the smoker, is spent in the oven on days like these to save fuel and help with consistency. Finished back in the smoke box of course.

[Encore 280]

Rather than pellets maybe try some green alder or fruit wood chunks in the cast iron.

[jrebel]

I think the easy answer is no.  It does not matter what the outside temp is as long as your smoker temp is consistent.  You may burn more wood or pellets but the internal temp of your smoker should remain as constant as when it is warmer out.  Depending on what your smoking and the internal temp your looking to achieve, your cook time should remain constant if you can keep the smoke box at the desired temp.  That should be the ultimate goal. 

[Bowhunter3]

I think the easy answer is no.  It does not matter what the outside temp is as long as your smoker temp is consistent.  You may burn more wood or pellets but the internal temp of your smoker should remain as constant as when it is warmer out.  Depending on what your smoking and the internal temp your looking to achieve, your cook time should remain constant if you can keep the smoke box at the desired temp.  That should be the ultimate goal.

 

[wadu1]

I got a smoker last year, and put some  type of beast on the grill on Saturdays. I'm doing pork ribs today, with the cold and snow do I add more time or heat?

My ribs came out fine. It took about an hour longer than normal, 45 minutes to get it up to temp. I did not use any extra pellets other than the few to get the temp up. I'm finding the Pellet Peddler's run about 15-20 degrees hotter than the store brands and a lot less ash.

[85yota]

Dont know much about smokers but my buddy always smokes cheese in the snow or anything that needs to smoke cool.. The cheese is to die for and he swears its better and easier to keep temp low in the smoker when the ambient temp is super cold outside.. Kinda common sense I guess just thought ID give u guys some ideas

[Jolten]

so i got this unit last weekend from my cousin.  not sure of the make but its some type of commercial oven/warmer/baking unit.  it has a propane line/heating element that goes around the underneath of the cabinet but he said the lowest temp he could get it was 325.  I put a double propane burner in it and it seems to work pretty good.  smoking some type of LEM sausage now and going to do 30 lbs of summer sausage tomorrow...today is a trial run.  Once dialed in temp stays pretty consistent (+/- 3 or 4 degrees since about 0700 this morning) unit is very well insulated.  He had some stainless rods that he outfitted to run across the top which is cool.  I have about 6 of those racks but need to find some stainless ones.  Problem i am having is regulating the smoke.  I am using pellets in a cast iron pan, covered in aluminum foil with some holes poked in the top.  I've ran the pan about 1/3 of the way on the lit burner but the pellets seem to burn up pretty quick...any suggestions ?  I really like this unit so far.
you can see the little silver knobs in the bottom pull out drawer of the unit--that is the propane burner.  The pic of the flame is what I need to keep the unit around 200 degrees

I'd recommend wood chips that are soaked for a few hours in water. They smolder and release a bit more smoke.